Pumpkin Chicken Curry

This Pumpkin Chicken Curry is a warm, cozy meal with rich and creamy coconut milk, yummy pumpkin, delicious spices, making it a quick and easy weeknight meal. 

Pumpkin Chicken Curry

A curry is a dish that comes with a sauce or gravy and is made with a mixture of fragrant spices.

This flavourful, comforting curry combines tender chicken breast with creamy pumpkin, all mixed with a fragrant blend of spices. This easy to make recipe can be on the table ready to enjoy in around 30 minutes.

Serving Chicken Curry

Perfect when served with

• Boiled rice
• Naan or another flatbread like roti, paratha
• Steamed green vegetables

Chicken Pumpkin Curry Variations

• I used chicken breast in this recipe, though you can use chicken thighs if you have them
• To make this recipe vegan, try using two cans of drained and rinsed chickpeas instead of the chickpeas.
• The best coconut milk to use is a high-quality, full-fat one that comes in a can. When you open it, there should be a layer of solid cream on top with the liquid underneath. 
• For a tangier pumpkin curry, add a little lime juice at the end.
• For a saltier dish, try adding a little fish sauce or soy sauce at the end.
• For a thicker sauce, you can add a little cornflour / cornstarch and mix through. Cook until thickens to your requirements.
• A little thickened cream could also be added to make the sauce a little creamier.
• For a little crunch, crush up some cashews or peanuts and sprinkle over the top when serving.
• Like a spicy curry? Add a sliced jalapeño when sautéing the onion. or add some hot chilli powder, red pepper flakes or a pinch of cayenne pepper.
• Vegetables such as capsicum, cauliflower, broccoli, green beans and peas can also be added to the curry.
• For a touch of sweetness, try adding 1 tablespoon of brown sugar.

Ingredients for Pumpkin Chicken Curry

To make 4 servings of this curry, you will need:

• 450g (1 lb) Chicken Breast, diced
• 1 Small Pumpkin, peeled, seeded and cubed
• 1 Onion, diced
• 3 Cloves Garlic, minced
• 1 TBSP Ginger, minced
• 1 TBSP Curry Powder
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• ½ tsp Turmeric
• 400g (14oz) Coconut Milk
• 1 Cup Chicken Broth
• 2 TBSP Olive Oil
• Salt and Pepper, to taste
• Garnish (Optional) – Fresh coriander or parsley

Making Chicken Pumpkin Curry

In a large skillet, heat the olive oil over medium heat. 

Add the diced onion and cook until softened, about 5 minutes.

Stir in the garlic and ginger and cook for 1 minute.

Add the curry powder, ground cumin, ground coriander and turmeric to the skillet and cook for 2 minutes, stirring constantly until the spices are fragrant.

Add the diced chicken to the pan and cook until browned on all sides. This should take around 5 to 7 minutes.

Stir in the cubed pumpkin, coconut milk and chicken broth.

Bring to a simmer, reduce the heat and cook until the pumpkin is tender and the chicken is fully cooked. This takes around 20 minutes.

Season with salt and pepper.

Garnish with fresh coriander or parsley if desired.

Serve with rice or naan.

Storing Pumpkin Chicken Curry

Once cooled, place in an airtight container and store in the fridge for 3 to 4 days. To reheat, place in the microwave or cook in a saucepan until warmed through.

When placed in a freezer-safe container, it will keep in the freezer for up to 2 months. Thaw and then reheat on the stovetop or in the microwave.

More Pumpkin Recipes

• Pumpkin Scones
• Pumpkin and Blueberry Bread
• Pumpkin Banana Bread with Chocolate Chips
• Pumpkin, Feta and Rocket Salad
• Pumpkin Soup
• How to Dehydrate Pumpkin & Make Pumpkin Powder
• Pumpkin Slime Activity